- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site) (repeated violation)
Observation: Raw burger, fish breading batter, and bacon are improperly date marked in LEER WIC. Items were date-marked prior to end of inspection.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days. Correct By: 08-Jan-2015
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment. Prior certified manager has passed away, so replacement CFM is needed.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within [90 days].
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Ice scoop handle was lying in beverage ice at beverage ice bin behind bar - improperly stored.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. Correct By: 08-Feb-2015
- FOOD CONTAMINATION PREVENTED FROM PREMISE - CLEAN AND DRY LOCATION
Observation: The food items on top shelving units in basement are stored under waste lines and exposed unprotected rafters.
Correction: Store all food items in areas which are clean and dry and not subject to contamination. Install overhead panels, catch troughs or remove food items from top shelving units. Correct By: 08-Feb-2015
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: Bulk potatoes and onions in Leer WIC are subject to potential contamination by storing on floor in WIC.
Correction: Change methods or procedures to protect foods from contamination. Correct By: 08-Feb-2015
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of lights/shields and light fixtures on edge of ventillation hood over deep fryers/grill have excessive grease and insect debris build-up.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 08-Feb-2015
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01/08/2015 | Routine | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed handling bread with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Inspector will email food fact sheets for bare hand contact and utensil use to operator. Correct By: 14-Feb-2014
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Sliced tomato in the top of the 3 door reach-in prep cooler is cold held at 43.5°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Tomato was moved to the bottom cooler which is maintaining temperature.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Hard boiled eggs and cornbeef hash in the walk-in cooler and sliced tomatoes in the 3 door reach-in prep cooler are not date marked.
Correction: Date mark all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, to effectively identify when a food item has exceeded 7-days. During inspection, employee date marked all required food items. Correct By: 14-Feb-2014
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A quaternary ammonia test kit is not available for checking the spray bottle sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 28-Feb-2014
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME (corrected on site)
Observation: Large container of sugar is stored in unlabeled container.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient. Correct By: 14-Feb-2014
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Bowls of raw thawing fish and buckets of fries are stored on the floor in the walk-in cooler, boxes of soda are stored on the floor behind the bar and in the basement dry storage area.
Correction: Store all food items 6 inches above the floor. Correct By: 28-Feb-2014
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Boxes of single-service utensils and equipment is stored on the floor in the basement dry storage area.
Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor. Correct By: 21-Feb-2014
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located in the basement dry storage area are not shatter resistant. There is a bulb that is broken.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 21-Feb-2014
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02/14/2014 | Routine | |
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